Creamed Onions


2 pounds pearl onions, peeled
2 cups chicken stock (approximately)
4 tablespoons heavy cream
1/4 teaspoon, freshly ground nutmeg
Kosher or sea salt


In a large saucepan, add onions and enough stock to cover onions by 1 inch. Bring to a boil and cook until onions are tender (about 10 minutes). Strain onions and set aside. Let chicken stock cool about 10 minutes. Add about ¼ cup cooked onions to stock and puree. Transfer back to the saucepan. Add cream and nutmeg and cook over medium-high heat until reduced by half and thickened. Add main portion of onions back to the saucepan and heat through. Season to taste with salt.


8 servings

Preparation Time

45 Minutes

Total Time

90 Minutes

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